Niçoise Salad with Sherry Vinaigrette

Colorful platter of Niçoise Salad with fresh veggie and soft-boiled egg with bowl of vinaigrette next to it.

Niçoise Salad with Sherry Vinaigrette

Niçoise Salad offers up a bounty of wholesome ingredients making this perfect for lunch or a light dinner. It's also great for entertaining!

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people (as a meal)

Calories: 356kcal

Author: Dana Sandonato

Ingredients

Sherry Vinaigrette.

1/2 cup Extra virgin olive oil
1/4 cup Sherry vinegar
2 tsp Whole grain mustard
1 tsp Dried Italian herbs
1 tsp Raw honey
1 TBSP Fresh chives
Sea salt and cracked black pepper, to taste

Niçoise Salad.

1 head butter lettuce You could also use bibb lettuce or a few handfuls of spring mix.
1 jar King Oscar's Yellowfin Tuna in Extra Virgin Olive Oil With Herbs de Provence
3 eggs
6 oz baby potatoes *See notes
6 oz fresh green beans *See notes
1 cup cherry or grape tomatoes, halved
1/4 cup Niçoise olives or kalamata olives
1/4 cup Castelvetrano olives (or double up on the olives above)
1 shallot, thinly sliced (preferably using a mandolin)
Sea salt and cracked black pepper, to taste

Instructions

Sherry Vinaigrette.

Put all of the ingredients, except the chives, into a small bowl or bullet-type blender. Blend until smooth. Stir in the chopped chives; set aside.

Niçoise Salad.

Potatoes: Place the potatoes in a large saucepan and add enough cold water to cover the potatoes by about an inch. Add a few pinches of salt and bring them to a boil. Reduce the heat, then simmer for about 5-8 minutes or until the potatoes are fork tender. When done, drain them and toss them with a bit of olive oil, sea salt, and cracked black pepper. When they've cooled, cut them in halves. (*See notes)
Green beans: While the potatoes cook, move on to the green beans. Wash them, trim their ends, and cut the beans in half. Fill a medium-sized pot with an inch or so of water and bring it to a simmer. Put a steamer basket into the pot and place the green beans into it. Cover and bring the heat down to medium. Let the beans steam for about 5-7 minutes, or until they're bright green and tender, but still crisp.
Salad: Plate your Niçoise salad by layering the lettuce leaves over a serving plate. Add the tomatoes, olives, and shallots. When the potatoes and green beans are ready, add them to the plate. You can be decorative about your placement or simply turn it into a chopped salad.
Prop the tuna fillets on top of the vegetables.
Bring a large saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water one at a time with a slotted spoon. Let them cook for about 6-6.5 minutes. Adjust the heat to keep the water at a gentle boil as needed.
When it's time, transfer the eggs to an ice bath and let them sit for about 2 minutes, then gently peel them and cut them in halves. Carefully place them onto your salad.
Drizzle the dressing over the salad and enjoy!

Notes

For the potatoes, I like using pre-washed pre-packaged small potatoes in a microwaveable tray—like the ones from Tasteful Selections or The Little Potato Company. Even better if they come with a seasoning packet that pairs well with a Niçoise salad!

For the French green beans, I like to use ones that are steamable in their own bag.

These two tips are to help simplify things since this is a salad with a lot of components. If you're staunchly against using pre-package anything, feel free to go the other route.

Nutrition